Korma dish where meat or vegetables are cooked with yogurt, cream, or stock. This type of cooking covers many different styles of korma. The korma’s flavor is based on a mixture of spices, including ground coriander and cumin, mixed with yogurt kept below curdling temperature and incorporated slowly and carefully with the meat juices. Commonly, this would have been carried out in a pot set over a very low flame, with charcoal on the lid to provide all-around heat. A korma can be mildly spiced or fiery and may use lamb, goat meat, chicken, red meat, or game; a few types of kormas including meat and vegetables such as spinach and turnip.
- 500 gm chopped mutton
- 1 pinch powdered salt
- Half gm powdered turmeric
- three teaspoon lime juice
- Three cloves garlic
- Half teaspoon cumin seeds
- 3 clove
- 1/2 bay leaf
- 3 tablespoons soaked poppy seeds
- 1 cup sunflower oil
- 3/4 gm overwhelmed yogurt (curd)
- 1/2teaspoon pink chili powder
- Half inch ginger
- 1 chopped onion
- 1/4 inches cinnamon
- 4 green cardamom
- Salt as required
Step 1: Clean the mutton
Mutton korma is a preparation of tasty korma, which may be prepared at home by using ingredients that are easily available in the kitchen. Here’s how you can prepare this delicious and delectable dish. Wash and clean the mutton pieces under cold running water. Now add mutton pieces to a deep pan with 1/2 to at least one cup of water and a touch of salt. Cook it until boil and reduce the flame. Now, combine the soaked poppy seeds into a paste.
Step 2: Dry roast the spices
Simmer until the meat is 60% cooked and once its miles achieved, turn off the flame. Take a pan and dry roast all of the ingredients for a couple of minutes. Transfer the roasted masala to a mixer grinder and grind them to a fine paste. Warm oil in a heavy-bottomed pan over medium flame. Put the floor masala paste and stir-fry with a touch of water. Add the cooked mutton pieces within the pan and stir-fry until nicely covered. Add salt and mix properly. Now put the curd and water alongside poppy seeds paste and mix nicely.
Step3: Slowly cooks the mutton and serve warm!
BY using a lid, cover the pan and reduce the flame. If you want to make it spicier, add some black pepper powder this will accentuate the taste and will bring a pleasing dark tint to the dish. Allow the dish to simmer for 30 to 45 minutes or until the beef is tender. Turn off the heat and switch the mutton recipe to a serving dish. Garnish the mutton korma recipe with ginger, coriander leaves, and lime juice. Serve warm with naan or rice.
- To reduce the cooking time, you could parboil the mutton and then use it for the korma.
- Apart from that, if you want to give this dish a richer taste and aroma, you could dry roast the spices and upload them to the gravy.
- To accentuate the taste of the dish you can also use ghee in place of ordinary oil.